Julie Goodwin’s grilled salmon with sweet soy glaze

Preheat barbecue flat plate on medium-high.

In a small saucepan, place 1/2 teaspoon of the oil and add the ginger. Cook, stirring, for 1 minute or until soft and fragrant. Add the soy sauce and honey; stir until combined.  Bring to the boil, then simmer, uncovered, for 3 minutes or until a glaze consistency. Remove from the heat and set aside.

Place the remaining oil on the flat plate. Place the salmon on the plate, skin-side down. Press down on the fish so the skin has full contact with the heat. Cook for 3-4 minutes, then turn and cook for a minute or two more, or until done to your liking. Cooking time will depend on how thick the fillet is. Bear in mind that it will continue to cook for a minute or two after being removed from the heat.

Transfer salmon to a plate and cover with foil to keep warm.

Place the asparagus, snow peas and onion on the hot plate with a splash of water and cook for 1 -2 minutes, tossing occasionally, until tender but still bright green with a bit of crispness.

Put the greens onto dinner plates and top with the salmon. Drizzle the salmon and greens with the glaze.